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FEED

Coming from the rarified Japanese restaurants in which they trained, partners Taka Sakaeda, Jihan Lee and Lisa Limb envisioned Nami Nori to be a more inclusive place that balances accessibility with a dedication to quality and creativity with a respect for traditional techniques. "Nami Nori is a casual yet elegant temaki bar offering guests a unique sushi dining experience in New York City.

HOUR

Launchpad Hospitality

Junior Sous Chef

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FULL_TIME

Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, using fingers and hands, stooping, kneeling, or crouching. Responsible for kitchen inventories including food, beverage, glass, china, supplies, chemicals, equipment, and tools.

The Dalmar, Fort Lauderdale, a Tribute Portfolio Hotel

Executive Sous Chef

[AW]-iCims

The Chef Tournant is assigned to be directly responsible for one or more outlets or production areas in the following categories: production, alternative restaurants, buffets, or main galley. Responsible for inventories to enable team members to successfully prepare mise en place Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.

Crew Life at Sea

Chef Tournant

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OTHER

Ideal backgrounds include Chef de Cuisine, Executive Sous Chef, Senior Sous Chef, or Senior Chinese Chef experience within fine-dining Chinese restaurants, luxury hotels, or upscale hospitality environments. Advanced skills in wok cooking, sauce development, braising, roasting, steaming, dim sum, soup preparation, seafood cookery, and traditional Chinese culinary techniques.

Compass Group

Chinese Cuisine Chef

Betterteam

HHM Hospitality

Guest Satisfaction: Collaborate with the Food and Beverage team to understand guest preferences, receive feedback, and address any concerns or special requests related to food and dining experiences. Budget Management: Assist in developing and managing budgets for the culinary department, including food costs, labor expenses, and capital expenditures.

Chef De Cuisine

A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. With multiple dining concepts, a strong food and beverage program, and an engaging beachfront setting, The Sunny is designed to be more than a place to stay-it's a destination where guests can connect, relax, and experience the energy of Sunny Isles Beach.

Davidson Hospitality Group

Executive Chef

Broadbean

Must possess a valid driver’s license to perform occasional duties such as providing shift coverage, meeting liquor license requirements (depending on the state), delivering large catering orders (which may include operating a rental truck), making supply runs, local restaurant marketing, attending offsite training and business meetings, and traveling between restaurant locations to support operations. Referral Program : Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions through our employee referral program (for locations other than home location).

YEAR

<p>At P.F. Chang’s, our menu is inspired by Asian culture and brought to life by people who are passionate about creating exceptional guest service paired with a unique culinary experience for our guests. On our team, you will work with the freshest ingredients, the cleanest kitchens, and, above all, friendly, professional people. </p>

P.F. Chang's

Executive Chef / Kitchen Manager

JOB OVERVIEW: Under the general guidance of the Executive Sous Chef, the Chef de Partie is responsible for coordinating, supervising and directing all aspects of the Culinary department food production, while maintaining profitable Food and Beverage operations and high-quality products and service levels. Comprising 171 rooms and distinct food and beverage concepts, the hotel preserves its iconic walk-in pool and, in addition, unveil a new pool on an amenity deck, offering breathtaking views of the ocean.

Accor SA

Chef de Partie, Gigi Rigolatto

Chef de Partie

Must be at least 21 years of age or olderMust have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionalsMust have excellent organizational skills ability to function under time constraints expedite and meet deadlines with attention to detailMust be able to work in a fast- paced customer service driven environmentCurrent experience in the hospitality industry in a kitchenActive in furthering of hisher own culinary developmentProven team leader with a high level of energy and motivation with a proven track record of living the companys valuesAn intermediate to proficient understanding of Computer systems such as Microsoft Word Excel & Outlook is preferredEnter and locate work related information using computers andor point of sale systemsAbility to spend extended lengths of time viewing a computer screenPossess a gracious friendly and fun demeanorAbility to multitask work in a fast-paced environment and have a high level attention to detailMaintain positive andMust be able observant and quick to respond to various situations productive working relationships with other employees and departmentsAbility to work independently and to partner with others to promote an environment of teamworkMust be able to stand or walk a minimum eight-hour shift.while also multitasking and handling stressful situations. Job DescriptionJOB OVERVIEW Under the general guidance of the Executive Sous Chef the Chef de Partie is responsible for coordinating supervising and directing all aspects of the Culinary department food production while maintaining profitable Food and Beverage operations and high-quality products and service levels.

Ennismore International Management Ltd

Under the general guidance of the Executive Sous Chef, the Chef de Partie is responsible for coordinating, supervising and directing all aspects of the Culinary department food production, while maintaining profitable Food and Beverage operations and high-quality products and service levels. Comprising 171 rooms and distinct food and beverage concepts, the hotel preserves its iconic walk-in pool and, in addition, unveil a new pool on an amenity deck, offering breathtaking views of the ocean.

Delano

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Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day.

Fontainebleau Florida Hotel, LLC

Garde Manger | Sous Chef

Vida | Sous Chef

Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.

HEI Hotels and Resorts

Sous Chef

Situated on oceanfront Collins Avenue in the heart of Millionaire''s Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day.

Fontainebleau Resorts LLC

Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups.

Lead Cook Jobs in Miami, FL

Junior Sous Chef Launchpad Hospitality

Executive Sous Chef The Dalmar, Fort Lauderdale, a Tribute Portfolio Hotel

Chef Tournant Crew Life at Sea

Chinese Cuisine Chef Compass Group

Executive Sous Chef HHM Hospitality

Chef De Cuisine Crew Life at Sea

Executive Chef Davidson Hospitality Group

Executive Chef / Kitchen Manager P.F. Chang's

Chef de Partie, Gigi Rigolatto Accor SA

Chef de Partie Accor SA

Chef de Partie, Gigi Rigolatto Ennismore International Management Ltd

Chef de Partie Ennismore International Management Ltd

Chef de Partie, Gigi Rigolatto Delano

Garde Manger | Sous Chef Fontainebleau Florida Hotel, LLC

Vida | Sous Chef Fontainebleau Florida Hotel, LLC

Sous Chef HEI Hotels and Resorts

Vida | Sous Chef Fontainebleau Resorts LLC

Garde Manger | Sous Chef Fontainebleau Resorts LLC

Sous Chef-Miami Beach, FL B Hospitality Corp

Sous Chef B Hospitality Corp

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